8oz. cream cheese
2 oz. frozen artichoke hearts
1/3 cup grated parmesan
1 tbsp. chopped fresh parsley
2 tsp. fresh lemon juice
1/2 tsp. of each salt & black pepper
1 small garlic clove- finely chopped
In a food processor bowl, combine all ingrendents and blend together. Make sure the artichoke breaks into small pieces. Make 1 1/2 cups.
I made 2 servings and served with cut up bread and crackers.
I am sooo happy that we have Carol's Cookbook! I can't wait to try more recipes from her cookbook!